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Production of yogurt ice cream at different acidity
Author(s) -
Guner Ahmet,
Ardıc Mustafa,
Keles Abdullah,
Dogruer Yusuf
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01315.x
Subject(s) - ice cream , food science , stabiliser , lactic acid , chemistry , sucrose , viscosity , bacteria , materials science , biology , genetics , composite material
Summary The effect of using yogurt on the viscosity, over‐run, melting characteristics, pH, acidity, microbiological aspects and sensory characteristics of ice cream was investigated. The ice cream mix in all groups was 10% fat, 18% sucrose, 12% MSNF (milk non‐fat solids), 0.8% stabiliser and 0.4% emulsifier. The use of yogurt instead of milk decreased the viscosity of ice cream mix and over‐run capacity of ice cream. There was no negative effect of yogurt on the melting characteristics of ice cream. The use of yogurt at 0.7% lactic acid exhibited a good first drop (beginning of the melting point) and melting time, but it was not statistically significant ( P > 0.05). The results of the sensory scores showed that yogurt ice cream produced using the yogurt at 0.7% lactic acid was statistically similar to the control group. It was concluded that the conversion of milk to yogurt for ice cream production can be made at acidity 0.7% lactic acid with no loss of ice cream quality. Higher levels than 0.7% lactic acid contribute to progressive loss of sensory quality.